Mooncake Making Session (Sept)

MOONCAKEs baked, Non baked & Jelly Mooncake!

Yes! we're gonna learn to make 'em this Sept.

Will update u all on the venue and date soonest~ possibly 21Sept (Mon~Holiday) Do let Tracy know of your interest for this session! those who have made mooncakes before, let us know!=)

Email Tracy or sms her !!

(90294348 /asap316@yahoo.com)

Choco Ping Pei Mooncakes

Click for larger image ngredients Skin: 600g cooked glutinous rice flour (ko fun) 1/2 litre cold, boiled water 300g shortening 800g icing sugar 15g cocoa powder Filling: 300g desiccated coconut 150g sugar 0.4 litre water 60g custard powder 60g milk powder 2 eggs 120g butter Method Making the ping pei skin: Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside. Preparing the filling: Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool. Mould the filling into balls of 75g each. Assembling the mooncake: Wrap a ball of filling with a portion ofping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served. These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks. Makes 30. Lotus paste Jelly Mooncake Ingredients For the pseudo-salted egg yolk: 2 tsp agar-agar powder 2 tbsp castor sugar 1/4 tsp salt 290ml water 1 pandan leaf, knotted Orange red food colouring 2 tbsp UHT milk Lotus paste filling: 75g lotus seeds (boiled until soft) 250ml thick coconut milk 250ml water 1 tbsp agar-agar powder 1/8 tsp salt 150g castor sugar 2 pandan leaves, knotted Thickening: 1 tbsp corn flour 1 tbsp water Method Combine agar-agar powder, sugar, salt, water and pandan leaf in a saucepan. Bring to a boil until sugar has dissolved. Add colouring and milk and blend well to mix. Pour into a shallow dish to set. Use a small watermelon scoop to carve out balls to be used as substitutes for egg yolk. Alternatively, you can pour mixture into small, round ice-cube moulds and knock out the ’yolks’ when set. To make Lotus paste filling: Blend cooked lotus seeds and coconut cream in a liquidiser until finely pureed. Strain. Add agar-agar powder, salt and water. Cook sugar in a heavy-based saucepan over a medium-low flame until sugar has caramelised (do not burn the sugar). When the sugar melts and turns slightly golden brown, remove the saucepan from the fire and pour in a small amount of lotus seeds paste mixture. Stir well to dissolve the caramel then pour in the rest of the mixture. Keep on stirring, then add the pandan leaves. Cook until mixture comes to a low boil. Add in thickening and stir well to mix. Pour mixture into rinsed patty tins. Put one "salted egg yolk" into the centre of each filling. Leave to set then unmould. Cut out neatly with a 5cm (2ins) round cutter and set aside the fillings for use later. Durian Jelly Agar Agar Mooncake Ingredients Filling: 100g mashed durian flesh 300ml coconut milk 100g castor sugar 1 tbsp agar-agar powder A pinch of salt A tinge of yellow colouring 200ml evaporated milk Method Combine durian flesh and coconut milk together in a blender and process until smooth. Strain and discard the impurities. Add sugar,agar-agar powder, salt and colouring then bring to a boil. Cook untilagar-agar and sugar are completely dissolved. Bring mixture away from the heat and add in milk and mix well. Leave aside for two to three minutes to cool slightly. Rinse well patty tins and pour in agar-agar mixture. Leave aside to set. Remove the durian filling from the patty tins and cut out neatly with a 5cm (2in) round cutter. Baked Mooncakes Preparation of Golden Syrup: 600 gm granulated sugar 1/2 cup water 1 tbsp lime/lemon juice or citric acid 70 ml (2 ozs) water Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire Preparation of Pastry Skin: 350 gm - 500 gm all purpose bleached flour 230 gm golden syrup 110 ml oil 1 tbsp potassium carbonate and sodium bicarbonate/kan sui Mix golden syrup, oil and kan sui together and let it sit for at least 1 hour. Add in 350 gm flour and mix into a dough. Knead until dough does not stick and is pliable (getting the correct consistency is important - add more flour if the syrup if the dough is too hard and not binding or adjust with more flour if the dough is too runny. ) Rest dough for another 30 minutes before using Preparation of Lotus Paste: 600 gm lotus seeds with skin and in halves 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) 500 gm sugar 2 cups of peanut oil 60 gm (2 ozs) toasted melon seeds(kua yan) 60 gm (2 ozs) toasted kernel of olive seeds(lam yan) 2 ozs maltose 2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily). Cool the lotus seeds and remove the skins and cores. Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes. Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl. Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt) When the sugar is golden brown, put in together with the blended lotus seeds. Also add the maltose and another 1/2 cup of oil. Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up. Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).Add in the melon seeds and kernels of olive seeds and let it cool before using. To assemble the mooncake: Divide mooncake pastry to 35 -40g (big moulds)and 15g (small mooncake moulds). Knead each portion for a while and roll into a ball . Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Knead each portion a little and form each into a ball . Lightly flour (using cake flour) your hands. Flatten a pastry dough to a 2.5-inch disk/circle. Press to make the edges thinner than the central part and place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start to enlarge. Press the centre of the paste lightly and place an egg yolk there(salted egg yolks should be cooked by addng in a tbsp of wine and steamed). Continue to wrap up the mooncake until the pastry fully cover the filling. Roll into a ball. Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould . If using a wooden mould, bang upper, lower, left and right sides of mould to dislodge the mooncake. For plastic moulds, just bang slightly the sides of the mould and the mooncake will dislodge with ease. Place cake on to a lined baking sheet (i use silpat/silicone baking liner). Repeat to shape remaining mooncakes. Put the mooncakes in the middle of oven and turn on the broiler/grill/upper heat and broil for 5 minutes or until evenly brown. Remove mooncakes from oven and set aside for 10 minutes. Remove from oven and switch setting to oven 375 f convection. In the meantime, prepare egg glaze. Beat an egg slightly. Add 1 tsp oil and 1 tbsp water. Strain the egg mixture. Brush with egg glaze . Stand for further 5 minutes before returning mooncakes to oven. Bake for another 10-15 minutes. Remove from oven and let is cool in the baking sheet before transfering to baking rack for further cooling. Store for 2-3 days. Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving.

Yunnanese Recipe- Celery & Brinjal

Spicy Yunanese Stir Fried Celery
Ingredients:

1 tbsp oil

1 tsp salt

6 celery sticks, sliced thickly (1/4 inch)
4-8 fresh red chilies, sliced thinly
4 spring onion, cut into fine strips

4 cloves garlic, chopped
1 inch ginger, julienned

1 tsp sugar

1 tsp soy sauce
1 tbsp Chinese rice wine (optional)
1 tsp sesame oil.

Method:
1. Heat the oil in a wok, add the salt and fry for 10 sec. Add the celery, chilies, spring onion, garlic and ginger to the wok and stir-fry for 2 minutes.
2. Add sugar and rice wine and sesame oil. Turn off heat and serve hot with rice.

Spicy Yunnanese Brinjal

Ingredients

2 tbsp oil

2 Brinjals, sliced thickly
1 tbsp oil
4-8 red chillies, chopped

1 inch ginger, chopped

4 cloves garlic, chopped

2 tsp soy sauce

1 tsp sugar

¼ cup chicken stock

1 tsp sesame oil

2 tsp vinegar

2 spring onion, chopped

Method:
1. Heat the oil in a wok, and stir fry the brinjals until tender, about 3 mins. Remove and set aside.

2. Add more oil in the wok andfry the red chillies, garlic and ginger for 1 min.

3. Add the soy sauce, sugar and chicken stock and bring it to boil. Add the brinjals and lower heat and simmer until the brinjals have absorbed the liquid.

4. Add sesame oil, vinegar and spring onion and stir and cook for another 2-3 mins. Turn off heat and serve hot with rice.

Kuei Kuei Makin session @ DIx

Hi friends..sharing with you my video clip which I had with my NCC cg..

Thk Sis Stephanie recipe for us..and also sis linda patience in coaching us how to make the delicious rice kuei...

http://www.youtube.com/watch?v=kwS1KGdiqvs
hee it was my very first attempt... thk GOD!!~~ I enjoyed so much myself fellowshipping with Geri, Lay Eng, Linda & Lilian... or yeah thk Bro Kelvin for being our cameraman!! And special appearance sis Rachel hee hee~~ Praise JEsus..

agape sis tRacY Tay
stirring the coconut milk Adding Pandan leaves into riceSteaming rice now
frying the orange sugar & coconut
sis Linda mixing the hot rice

Packet Racket @ Dix (28 Jul)

Yup!! Anything in a Packet Welcome!

For "Packet Racket" (anything that comes out of a packet) besides miso soup, ramen, potato n all kinds of chips, can also include fried bee hoon cooked with packet of mixed peas n corn, salad made with packet of mixed peas n corn. Any dish cooked with packet seasoning.

Email Tracy or sms her on what u would like to bring!!

(90294348 / asap316@yahoo.com)

Tau Suan~ Linda

wibble wobble F00D@Dix (14 Jul)

WIBBLE WOBBLE FOOD..
THe FOod DANces wHEn U are Eating them****

That's what we'll have , a wibble woobly time on 14 Jul.

Email Tracy or sms her on what u would like to bring!!

(90294348 / asap316@yahoo.com)

Tahu Goreng- Klara

Century eggs & ginger - Tays

Jelly- Linda

Soya beancurd- David

Blessings!!!!